Best Recipes - Cold Beet Soup with Kefir (Quick Latvian-Style Recipe)
Best Recipes - Cold Beet Soup with Kefir (Quick Latvian-Style Recipe)
This cold beet soup with kefir is a practical, filling dish that feels especially refreshing when served well chilled. Marinated beets bring a bright color and gentle tang, while kefir creates a smooth, creamy base. Chopped eggs, cucumber, and doctor’s sausage (a mild bologna-style sausage) turn it into a complete meal you can put together fast—perfect for busy weekdays or warm-weather lunches.
Ingredients
- 2.5 l kefir
- 1/2 l marinated beets (including the marinade)
- 3 eggs
- 1 long cucumber
- 150 g doctor’s sausage
- Dill and green onions
- Salt, pepper
Preparation Time
15 min
Step-by-Step Instructions
- Cook the eggs, cool them down, peel, and chop into bite-size pieces.
- Dice the cucumber. Dice the doctor’s sausage into similar-sized cubes.
- In a large pot or mixing bowl, combine the cucumber and sausage. Add the marinated beets along with their marinade.
- Pour in the kefir.
- Season with a pinch of salt and pepper to taste, then stir thoroughly until everything is evenly mixed.
- Serve in bowls and finish each portion with chopped dill and green onions.
Tips
- For the best “cold soup” experience, keep the kefir and beets refrigerated before you start.
- Add salt gradually—the beet marinade can already be quite flavorful.
- Cut the cucumber and sausage into even cubes so every spoonful tastes balanced.
- You can serve immediately, or refrigerate briefly so the flavors blend (optional).
Serving Suggestions
- Serve very cold for the most refreshing taste.
- Stir once more right before serving so the ingredients are evenly distributed.
- Let everyone add extra dill and green onions according to preference.